1. Prepare the Chicken: Start by cutting the boneless, skinless chicken breasts into 1-inch bite-sized pieces. In a medium bowl, toss the chicken pieces with olive oil, garlic powder, onion powder, salt, and black pepper until evenly coated. This ensures every piece is seasoned perfectly.

2. Cook the Chicken: Heat a large skillet over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes, stirring occasionally, until the chicken is golden brown and cooked through. You’ll know it’s done when there’s no pink visible in the center. Remove the cooked chicken from the skillet and set it aside on a plate.

3. Boil the Pasta: While the chicken is cooking, bring a large pot of salted water to a rolling boil. Add your chosen pasta (fettuccine, penne, or rotini) and cook according to package directions until al dente. This usually takes about 8-10 minutes. Before draining, reserve about 1/2 cup of the starchy pasta water – it’s a secret ingredient for a silky sauce!

4. Saute the Garlic: In the same skillet used for the chicken, melt the butter over medium heat. Add the minced garlic and cook for about 1 minute, stirring constantly, until it becomes fragrant. Be careful not to let it brown too much, as burnt garlic can taste bitter.

5. Build the Creamy Sauce: Pour in the heavy cream and chicken broth into the skillet with the garlic. Bring the mixture to a gentle simmer, then reduce the heat to low. Stir in the grated Parmesan cheese until it melts and the sauce thickens slightly. If the sauce seems too thick, add a splash of the reserved pasta water until it reaches your desired consistency.

6. Combine and Serve: Add the cooked chicken back into the skillet with the creamy sauce. Drain the pasta and add it directly to the skillet, tossing everything together until the pasta and chicken are thoroughly coated in the rich sauce. Garnish with fresh chopped parsley and a sprinkle of extra Parmesan cheese before serving immediately.